Phrik Gaeng Kari — Yellow Curry Paste / พริกแกงกะหรี่

Central Thai and Thai-Muslim Southern — the Indian influence is direct and documented through trade and the court tradition of the Ayutthaya period

Yellow curry paste (phrik gaeng kari) represents the strongest Indian-facing of the mainstream Thai curry pastes — it uses dried turmeric, dried chillies, and includes yellow curry powder (phong kari), making it the only standard Thai paste to incorporate a commercial spice blend. The resulting paste is mild, warm, and fragrant rather than fiery. It is the base for gaeng kari gai (yellow chicken curry), khao mok gai (Thai biryani), and a number of Thai-Muslim preparations. The shallots and garlic may be dry-roasted before pounding to add a caramelised sweetness that tempers the curry powder's sharpness.

Yellow curry paste's mild, fragrant warmth is the Thai gateway curry for palates unfamiliar with the heat-dominant styles — its coconut-curry powder-potato combination is one of the most globally recognisable Thai dishes.